Tag Archives: Recipes

Lasagna

Lasagna                                                                                                                                NCC

This is a pretty quick and easy recipe for Lasagna that is lower in fat and sodium.

1 lb 97% Lean Ground Beef – cook and drain

1 16 oz can cut Tomatoes (diced) Rinse

1 6 oz can Tomato paste

8 – 12 oz Classico (Tomato and Basil)

1 tsp Basil Dryed

1 tsp Salt or

6 strips of whole wheat or glutin free Lasagna noodles – cook w/ 1 tsp Oil + Salt

Drain & rinse in colander

2 ½ cups Ricotta Cheese

2 Eggs

½ cup Parmesan or Romano cheese

2 Tbsp Parsley

1 tsp Salt

½ tsp Pepper

In 13 x 9 pan, layer:

½ of Noodles

½ of Ricotta mixture

½ of Mozzarella (shredded)

½ of meat

Repeat above

Sprinkle ¼ cup Parmesan or Romano on top

Bake 30 – 35 min. at 375

Venison with Butternut Squash, Pasta and Kale

Venison with Butternut Squash, Pasta and Kale

2 to 3 cups butternut squash cubed and peeled

1 ½ teaspoons olive oil

Salt

Pepper

2 slices bacon, chopped

1 pound ground venison

1 med onion coarsely chopped

2 cloves garlic, minced

½ cup beef broth

1 tablespoon honey

Dash of hot pepper sauce

8 oz. dry pasta

2 cups chopped kale with steams removed

Serve with your favorite shredded cheese.

Preheat the oven to 400. Mix the squash with the oil in a large bowl; add salt and pepper and toss well. Put the squash on a nonstick baking pan and bake for about 30 minutes, until tender but not mushy. Allow to cool. Cook bacon in a large skillet until crisp and add the venison and onion. Stir and cook until browned and well crumbled. Add garlic and stir for one minute. Add salt, pepper, honey, broth, and hot pepper sauce. Meanwhile cook pasta until al dente, adding the kale for the last minute or two. Drain the pasta and add the pasta/kale mixture to the skillet. Add cooked squash. Cover and simmer for a minute or two stirring occasionally, until squash is heated through and all ingredients are well blended. Serve with grated cheese.

Taken from Country Living Magazine.

Homemade Finger Paint

Homemade Finger Paint

Ingredients that are found in finger paints include: baking soda, citric acid, manntiol, polyethylene glycol, sodium benzoate, mineral oil and various food coloring including Allura red dye also known as red dye #40, approved by the FDA but is controversial because some believe that it may affect some children’s behavior.

¼ cup corn flower

2 cups water

Food coloring

In a small saucepan, mix together 1/4 cup corn flour and 2 cups of water. Add food coloring to get to desired color. Boil until mixture thickens, then allow to cool. Pour into lidded containers to store. Old baby food jar make the perfect size container for these paint especially the baby food meat jars.

Crunchy Butternut Brand Cereal

Crunchy Butternut Brand Cereal

Why pay $4.00 or more for a box of healthy cereal when you can make some yourself and know that it is preservative and additive free. Substitute the squash for sweet  potato or even mashed banana.

4 eggs

1 cup Sugar

2 cups mashed squash

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 ½ teaspoons baking powder

3 cups wheat brand

2 cups whole wheat flour

Stir all ingredients together, pour into 2 9×13 pans. Bake at 350 for 30-40 minutes until crispy. Let cool, crumble and return to pans. Place in oven at lowest temperature stirring occasionally until dry.    Eat as cereal with milk.

Bacon Dressing

Bacon Dressing

Who doesn’t love bacon, with this recipe you can make your own salad dressing and although it is made with bacon it is still better for you than store bought kind.

4-6 slices bacon

1 egg, beaten

¼ cup minced onion

3 tablespoons vinegar

3 tablespoons sugar

2 tablespoons water

Fry bacon then break into bits. Add other ingredient to hot bacon fat. Bring to a boil to thicken slightly. Pour over kale or other greens raw or cooked; layer on top the bacon bits and some hard boiled egg.

Pumpkin Marble Cheesecake

Pumpkin Marble Cheesecake

Two of my favorite foods, pumpkin and cheesecake, yum! This would make a great addition to you holiday table.

20 gingersnaps cookies crushed

½ cup pecans finely chopped

¼ cup melted butter

2 (8oz) packages cream cheese

¾ cup sugar

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

 

Preheat the oven to 350 degrees; spray a 9-in spring form pan with cooking spray. Combine cookie crumbs, pecans and butter until blended, press into bottom and sides of the pan and bake 8-10 minutes. Let cool. Combine cream cheese ½ cup of the sugar and the vanilla. Add eggs one at a time beating well after each one. Remove one cup of batter, cover and refrigerate for 15 minutes. To the remaining batter add the rest of the sugar, pumpkin cinnamon and nutmeg, mix until well blended. Spoon half of the refrigerated batter into crust in dollops, layer pumpkin batter over top then the other half of the non-pumpkin batter. Using a butter knife, swirl through the batter several times. Bake for 50-60 minutes. Let cool in pan, refrigerate for at least 3 hours before serving.

Recipe from USA Weekend.

Homemade play dough

Homemade play dough

Hasbor current maker of play-dough say it is made of water, a starch based binder, retrogradation inhibitor, borax, petroleum, salt, lubricant, surfactant, preservative, hardener, humectant, fragrance and color. Play dough was originally made as a wallpaper cleaner.  (Wikipedia) Don’t want you children playing with something made to clean wallpaper, although it is labels as safe and non toxic it is full of chemicals, so make your own from real ingredients that are truly safe and even eatable. It won’t last as long as the store bought kind but it is simple to make so you can just make more.

1 cup all purpose flour

1 cup boiling water

2 tablespoons of cream of tarter

½ cup salt

1 tablespoon oil

Food coloring

Mix and knead flour and boiling water, cream of tartar, salt, oil, and a few drops of food coloring. Store in a sealed plastic bag.

Recipe from Cooks.com

Pumpkin Gingerbread Truffle

Pumpkin Gingerbread Truffle

This recipe looks amazing but I have not tried it yet. It was taken from County living magazine’s Dec. issue. I want to make some unusually treats this year and this recipe caught my eye. I hope to make this for the holidays which is why I included it. If you make this I would love to hear how it turned out and what you would do differently.

2 pkgs. Gingerbread cake mix

1 pkg. cook a serve vanilla pudding mix

3 cups milk

1 can (29 oz) solid pack pumpkin

½ cup packed brown sugar

1 ½ tsp. cinnamon

½ tsp. nutmeg

1 carton (12 oz) frozen whipped topping thawed and divided

Chopped nuts

or

Crumbled gingersnaps

Prepare and bake gingerbread according to package directions, using 2 greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile, combine pudding mix and milk in large saucepan, stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and sir 1 to 2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin, brown sugar, cinnamon and nutmeg; stir into pudding.  In a 4 quart serving bowl, crumble on gingerbread cake; press down gently. Top with half the pudding mixture and some whipped topping. Repeat layers, ending with whipped topping. Sprinkle with chopped nuts or crumbled gingersnaps. Cover and store in the refrigerator over night but no longer.

Cranberry Nut bars

Cranberry Nut bars

This is a yummy alternative to all the rich deserts of the season. It is a little healthier than the others too. The fruit and healthy fat from the nuts makes this a nutritious treat. These are a great make ahead gift that store just as easily as other cookies.

2 eggs

1 cup sugar

1 cup flour

1/3 cup melted butter

1 ¼ cups fresh cranberries

½ cup chopped walnuts

Preheat oven to 350 degrees. Grease an 8 inch baking pan. Beat eggs until thick; gradually add sugar until thoroughly blended. Stir in flour and melted butter, mix well. Add cranberries and walnuts mix until just combined. Pour in pan and bake for 40-45 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely and cut into bars. Recipe from Ocean Spray.

Zesty Pretzels

Zesty Pretzels

This recipe goes perfectly with yesterday’s recipe for spicy nuts. Use your favorite pretzel varieties, any shape. Give in a gift basket with the spicy nuts and their favorite beverage and your set. Tasty alternative to the giant tins of popcorn you can get at the grocery store. Also this is a great item to bring to a holiday party, were there will be lots of sweets this salty snack will sand out.

4 10 oz packages of pretzels

1 cup vegetable oil

1 envelope ranch salad dressing mix (I suggest Hidden Valley)

1 tablespoon stake seasoning (McCormick’s Grill Mates Montreal Steak Seasoning is good)

2 to 3 teaspoons cayenne pepper

1 teaspoon dill weed

Empty pretzels into a large bowl. In a small bowl combine the oil, and seasonings. Pour over pretzels and toss to coat. Transfer coated pretzels to two 9×13 baking pans and bake for 50-60 minutes stirring after every 15 in a 250 degree oven. Once cool store in an air tight container. Give in a tin or decorated container alone or as part of a gift basket.